CN101142952B - The preparation method of gold leaf tea - Google Patents

Abstract

A method for preparing gold foil tea, choose the high-quality tea, make it pass outdoor wither, indoor withering, many times of green, the segmental green killing, knead, hot group rub, sort, bake, wherein add edible gold foil of appropriate proportion to mix in the course of hot group rubbing, then do the multiterm course of kneading, baking again to finish the products, put into the sealed bottle and pack in vivo finally, after neutralizing the high-quality tea with the anion that the edible gold foil has by oneself, so change smell and mouthfeel effect of the tea while soaking the tea, and then regulate the physique of the human body after drinking.

Description

The preparation method of gold leaf tea

technical field

The present invention relates to a method for making gold leaf tea leaves. After carefully selecting the tea leaves collected in specific seasons, climates and locations, they will go through multiple tea-making processes, and then mixed with an appropriate proportion of edible gold leaf to complete the process. The finished product makes it use the negative ions of the edible gold leaf itself to neutralize the specially selected tea leaves, so as to achieve the effect of changing the smell and taste of the tea leaves when brewing and drinking.

Background technique

The population of Chinese people who drink tea is large, and some areas of Taiwan Island are very suitable for growing tea. This is related to the investment and prosperity of tea-making technology. Due to the high requirements for tea quality, the tea-making industry Under the joint encouragement of the same industry, those who constantly spur themselves to improve their technical sophistication, and cultivate follow-up professional talents for painstaking research, and at the same time introduce advanced tea-making equipment and develop more suitable machines and tools by themselves. The quality of tea in Taiwan Island of China can be said to be in a leading position, and its technology is also at the top stage in the world, especially after the tea is exported, it has won praise from foreign people and is well-known internationally.

In the case of domestic tea planting, tea picking, and tea making technologies, all of which are quite advanced, the industry is also developing tea drinks, that is, making various tea types into tea that can be taken with you. Bags, easy-open cans of different capacities and flavors, and even tea powder that can be mixed in food (such as rice, noodles, cakes, and snacks). Recently, many tea-based ingredients have been developed. A skin care product, which can strengthen the positive effect on human skin after the ingredients of tea come into contact with the skin.

In the same way, the applicant has learned from the above that the use of tea ingredients in contact with the skin can strengthen the idea of improving the effect on human skin; he thinks that since it can produce positive effects on the skin, why not go further with "taking ” method, and under the empirical circumstances that tea can help the human body with multiple functions, it can regulate the fundamentals of the constitution more thoroughly, so as to achieve the purpose of health preservation and health care. Therefore, then develop the invention and apply for it.

Contents of the invention

The object of the present invention is to provide a method for preparing gold leaf tea leaves. The tea leaves produced according to the method have better odor and taste effects, and can adjust the body constitution of the human body after drinking.

The preparation method of gold leaf tealeaves of the present invention comprises the steps:

Tea selection: select high-quality tea materials;

Outdoor withering: the tea greens are spread out on the outside, and the tea greens are photosynthesized by the sunlight for about two to three hours;

Indoor withering: Put the tea greens into the indoor air-permeable bamboo sieve and let it stand still, and use the air-conditioning equipment to ventilate it to form a natural withering. After about 90 minutes, stir it and repeat it four times;

Langjing: Put it into the drum equipment and do automatic and continuous stirring action to remove the water. The action is divided into several times to make it wither and oxidize again, and gradually produce fermentation;

Killing: also known as fried greens, when the tea greens are fermented for about four hours, they enter the killing process, that is, heat the tea greens at 350°C for about five minutes to remove the remaining water and stop the fermentation effect;

Kneading: Then put it into the kneading machine and pressurize it for about four minutes, so that it will damage the cell wall of the tea, so that the juice inside can penetrate, and at the same time, knead the tea into a slightly rolled shape;

Hot group kneading: Put the tea leaves into the cloth to form a ball, and press it by the dough kneading machine to make the tea leaves curl into a ball shape, and at the same time, heat and dry at about 100-150°C. The number of times of kneading depends on the amount of tea balls, and each time is about three or four minutes. After each completion, the tea balls are untied and stirred, and then re-tightened for rolling;

Branch sorting and baking: sort out tea stalks, old tea, and debris, and heat and dry at about 100-150°C;

Adding gold leaf: In the last few times of the aforementioned hot dough kneading process, edible gold leaf is added to the tea dough in a certain proportion to fully and evenly mix with the tea leaves;

Re-rolling and baking: after the above-mentioned sorting and baking steps, re-rolling and baking;

Packaging into bottles: the above-mentioned gold leaf tea leaves are filled and sealed in sealed bottles and cans.

The above method for preparing gold leaf tea, wherein the high-quality tea grows at an altitude of 1600-2400 meters.

The method for making the above-mentioned gold leaf tea leaves, wherein the high-quality tea materials are harvested in spring.

The method for preparing the above-mentioned gold leaf tea leaves, wherein the high-quality tea materials are harvested in winter.

The method for preparing the above-mentioned gold leaf tea leaves, wherein the high-quality tea material is a tea leaf with one heart and two leaves.

The above method for preparing gold leaf tea leaves, wherein the ratio of the mixed tea leaves to edible gold leaf is 1000:0.3 by weight.

The method for preparing the above-mentioned gold leaf tea leaves, wherein the edible gold leaf for mixing is made into fine flakes.

The preparation method of the gold leaf tea leaves of the present invention has the following beneficial effects: because the tea leaves planted and grown in the specific seasons, climates, and locations of Taiwan Island of China are selected as materials, after manual selection, they are processed through multiple tea-making processes. and add an appropriate proportion of edible gold leaf for mixing to complete the product, so that it can use the negative ions of the edible gold leaf itself to neutralize the selected tea, so that it can achieve the effect of changing the smell and taste of the tea when brewing and drinking. Then adjust the effect of the body's physique after drinking.

Description of drawings

Fig. 1: is the schematic diagram of the production process of the present invention.

Figure 2: is a schematic diagram of the mixing of the present invention.

Fig. 3: is the illustration that the present invention is put into bottle container.

Detailed ways

First of all, please refer to Fig. 1 and Fig. 2 for detailed description: the method for making a kind of gold leaf tea leaves of the present invention first selects the tea varieties planted and grown in Taiwan Island of China, and the tea area is usually in the range of 1600-2400 meters. The altitude is the most suitable for the spring season in April of the lunar calendar or the winter season in November. At the same time, the tea leaves with one heart and two leaves are carefully selected by hand. The tea harvested after that is commonly known as The tea greens are processed through multi-channel tea making operations, namely:

Outdoor withering: Spread the tea leaves on the outside, and use sunlight to photosynthesize the tea leaves for about two to three hours, so that the caffeine and other bitter taste and amino acid substances in the tea leaves can be volatilized , while evaporating the water.

Indoor withering: Put the tea greens into the indoor air-permeable bamboo sieve and let it stand still, and use air-conditioning equipment to ventilate it to form a natural withering. After about 90 minutes, stir it and repeat it four times. In order to make the tea greens evenly reach the withering process, so as to release their aroma.

Langjing: Put it into the drum equipment and do automatic and continuous stirring action to remove the water. The action is divided into several times to make it wither and oxidize again, and gradually produce fermentation.

Killing: also known as fried greens, when the tea greens are fermented for about four hours, they enter the killing process, that is, heat the tea greens at 350°C for about five minutes to remove the remaining water and stop the fermentation function to preserve the aroma.

Kneading: Then put it into the kneading machine and pressurize it for about four minutes, so that it will damage the cell wall of the tea, so that the juice inside can penetrate, and at the same time, knead the tea into a slightly rolled shape.

Hot group kneading: Put the tea leaves into the cloth to form a ball, and press it with the ball kneading machine to make the tea leaves curl into a ball shape, and at the same time, heat and dry (about 100-150°C) The number of kneading depends on the amount of tea balls, and each time is about three or four minutes. After each time, the tea balls are untied and stirred, and then re-tightened for rolling.

Branch sorting and baking: sort out tea stalks (twigs), old tea, and debris, and heat and dry (about 100-150°C).

Adding gold leaf: In the last few times of the aforementioned hot dough kneading process, the weight ratio of tea leaves to gold leaf is 1000:0.3, adding thin flakes of edible gold foil 1 into the tea dough to fully and evenly mix with the tea leaves 2. mix.

Rolling and baking again: In order to achieve the purpose of fully and evenly mixing the edible gold leaf 1 and the tea leaves 2, rolling and baking are carried out again.

Packaging into bottles: the gold leaf tea leaves to be made are filled and sealed with a sealed bottle container 3 (Fig. 3) to block the entry of outside air and prevent oxidation with the gold leaf; During the mixed storage of the gold foil 1 , the negative ions contained in the edible gold foil 1 are used to enter into the tea leaves 2 , thus neutralizing the changes in the acidity and alkalinity of the tea leaves 2 .

After the edible gold leaf 1 in the bottle is mixed with the tea leaves 2 to neutralize the acidity and alkalinity of the tea leaves, when brewing and drinking, because the tea leaves 2 themselves have changed the acidity and alkalinity, the smell and taste are different from those of the original tea leaves. Compared with the same tea leaves added with edible gold leaf, the first impression will be smooth, sweet but not astringent, and full of aroma. After drinking for a period of time, the negative ions in the human body will be gradually adjusted by eating gold leaf 1 itself. More positive ions tend towards the purpose of balance, so as to gradually improve physical fitness, enhance health care and health preservation.

Claims (6)

1. A method for preparing gold leaf tea leaves, comprising the steps of: Tea selection: select high-quality tea materials; Outdoor withering: the tea greens are spread out on the outside, and the tea greens are photosynthesized by the sunlight for two to three hours; Indoor withering: put the tea greens into the indoor air-permeable bamboo sieve and let it stand still, and use air-conditioning equipment to ventilate it to form a natural withering. After 90 minutes, stir it and repeat it four times; Langjing: Put it into the drum equipment and do automatic and continuous stirring action to remove the water. The action is divided into several times to make it wither and oxidize again, and gradually produce fermentation; Killing: also known as fried greens, when the tea greens are fermented for four hours, they enter the killing process, that is, the tea greens are heated at 350°C for five minutes to remove the remaining water and stop the fermentation; Kneading: Then put it into the kneading machine and pressurize it for four minutes, so that it will damage the cell wall of the tea, so that the juice inside can penetrate, and at the same time, knead the tea into a slightly rolled shape; Hot group kneading: Put the tea leaves into the cloth to form a ball, and press it with the ball kneading machine to make the tea curl into a ball shape. The number of times depends on the amount of tea balls, and each time takes three or four minutes. After each completion, the tea balls are untied and stirred, and then re-tightened for kneading; Branch sorting and baking: sort out tea stems, old tea, and debris, and heat and dry at 100-150°C; It is characterized in that it also includes the following steps: Adding gold leaf: In the last few times of the aforementioned hot dough kneading process, the weight ratio of tea leaves to gold leaf is 1000:0.3, adding edible gold leaf to the tea dough, so as to fully and evenly mix with the tea leaves; Re-rolling and baking: after the above-mentioned sorting and baking steps, re-rolling and baking; Packaging into bottles: the above-mentioned gold leaf tea leaves are filled and sealed in sealed bottles and cans. 2. The method for preparing gold leaf tea as claimed in claim 1, wherein the high-quality tea grows at an altitude of 1600-2400 meters. 3. The method for preparing gold leaf tea as claimed in claim 1, wherein the high-quality tea is harvested in spring. 4. The method for preparing gold leaf tea as claimed in claim 1, wherein the high-quality tea material is harvested in winter. 5. The method for preparing gold leaf tea as claimed in claim 1, wherein the high-quality tea material is a tea with one heart and two leaves. 6. The method for preparing gold leaf tea as claimed in claim 1, wherein said edible gold leaf for mixing is made into thin slices.

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